Description
This authentic manicotti recipe delivers a comforting Italian classic filled with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, flavored with fresh herbs and spices, all baked in a rich marinara sauce. Perfect for family dinners or special occasions, this dish offers warm, cheesy goodness that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Pasta
- 14 manicotti pasta shells (uncooked)
Cheese Filling
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 1 tsp dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
Sauce and Garnish
- 3 cups marinara sauce, divided
- Optional garnish: fresh basil, extra Parmesan, red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly on the bottom of a 9×13-inch baking dish to create a flavorful base.
- Prepare Filling: In a large bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, black pepper, and ground nutmeg. Mix until all ingredients are well incorporated to create a creamy cheese filling.
- Fill Manicotti Shells: Transfer the cheese mixture into a piping bag or a large zip-top plastic bag. Snip off one corner to create a small opening, then carefully fill each uncooked manicotti shell with the cheese mixture until fully stuffed.
- Arrange Shells: Place the filled manicotti shells in a single layer over the marinara sauce in the baking dish, ensuring they are snug but not overcrowded.
- Add Sauce and Cheese: Pour the remaining 2 cups of marinara sauce evenly over the filled pasta shells. If desired, sprinkle extra cheese on top for an added cheesy crust.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes. This allows the pasta to cook through and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for another 10–15 minutes, or until the sauce is bubbly and the top is slightly golden and appealing.
- Rest and Garnish: Remove from oven and let the manicotti rest for 5–10 minutes to set. Garnish with fresh basil leaves, extra Parmesan, or red pepper flakes as desired before serving.
Notes
- Do not pre-cook the manicotti shells; they will cook in the sauce while baking.
- Using fresh parsley adds brighter flavor but dried parsley works well too.
- For a spicier dish, sprinkle red pepper flakes on top before baking or as a garnish.
- If you don’t have a piping bag, a spoon can be used to carefully fill the shells.
- Letting the manicotti rest after baking helps the filling set and prevents it from falling apart when serving.
